FIGARI VALPOLICELLA CLASSICO SUPERIORE
Principally a blend of Corvina Veronese, Corvinone and small percentage of Rondinella.
Estate’s vineyards in Figari (Marano di Valpolicella), hilly area in Valpolicella Classica close to Colle Masua.
Characteristics of the vineyard
Altitude: between 230 and 275 m above sea level.
Type of soil: soils originating from marine sediment, calcareous, not very deep and of average fertility.
Planting system: Guyot, from 4,000 to 4,500 vines per hectare.
Yield: 80-100 quintals of grapes per hectare.
Manual harvest, from the beginning to middle October; the grapes are carefully selected and placed in small baskets.
The berries are gently destemmed and crushed.
Fermentation: in steel tanks.
Fermentation temperature: 16-22 °C.
Length of maceration: 12 to 14 days, with daily remontage and
1 or 2 delestages.
Malolactic fermentation: autumn.